Turkey pinwheels
Soft tortillas rolled up with cheesy cream cheese, turkey and spinach and sliced into little spirals, the easiest no-cook lunch box there is.
- 70 min total
- 15 min hands-on
- Anyone can make this
- Serves 4
- About $2.24 a serving
- 400 calories
- Good the next day
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 6 oz cream cheese, softened
- ½ cup shredded cheddar
- ½ red bell pepper, finely chopped
- 4 flour tortillas, large
- 8 oz sliced deli turkey
- 1 cup baby spinach
From your pantry
- ¼ tsp garlic powder
Each serving has about 400 calories, 19 g protein, 27 g carbs and 24 g fat, and costs about $2.24 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No shredded cheddar? Cheddar cheese or Mexican blend cheese or Monterey Jack cheese works.
- No red bell peppers? Yellow bell peppers work.
- No flour tortillas? Whole wheat tortillas work.
- No baby spinach? Kale or arugula works.
Steps
Tap an underlined word for a quick explanation.
Leave the cream cheese on the counter for 30 minutes so it , then it with the cheddar and garlic powder until smooth.
Softened. For vegetables it means cooked until they bend and lose their crunch; for butter, left out until it dents easily. Soft onions taste sweet, and soft butter mixes in smoothly.
How you’ll know: Onions squash easily against the pan with your spoon, and butter dents under a finger without looking greasy.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Dolly’s tip: Cold cream cheese tears the tortilla. It should spread like soft butter.the bell pepper and it into the cream cheese.
Finely chop. Finely chopping means cutting food into small pieces, a little bigger than minced, about the size of a lentil. Small pieces spread their flavor through the dish and cook quickly.
How you’ll know: Nothing is bigger than a lentil, and the pile looks like confetti rather than paste.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Lay the tortillas flat and spread the cream cheese over each one, all the way to the edges.
Cover each tortilla with a layer of turkey, then a single layer of spinach leaves.
Food safety: If you’re pregnant, heat deli meat, hot dogs, salami, pepperoni and smoked salmon until steaming hot, 165°F, just before eating, or leave them out. Eaten cold, they carry a small risk of listeria.
Roll each tortilla up tightly from one side, like a sleeping bag, and wrap it snugly in plastic wrap.
Chill the rolls at least 30 minutes so they hold their shape.
Timer: 30 min
Unwrap and cut each roll into 1-inch slices with a sharp knife, off the uneven ends.
Trim. Trimming means cutting off the parts you don’t eat, like stem ends, tough bits or thick fat. It keeps chewy or bitter bits out of the finished dish.
How you’ll know: What’s left is the good part, with no dry ends, woody stems or thick white fat.
Dolly’s tip: Pack them snug in a container so they cannot unroll, with an ice pack. Rolls keep 3 days whole, so slice only what you need each morning.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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